Bouillabaisse

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Bouillabaisse Ingredients

1 c Oil	1 cn (16-oz) whole tomatoes;
6 lb Cleaned fish (snapper;	2 Cloves garlic; minced
Salt and Cayenne pepper to	1 sm Bell pepper; chopped
3 Onions; chopped

Instructions for Bouillabaisse

Date: Sat, 24 Feb 1996 09:18:57 -0600 From: rael@EbiCom.net Interesting...only "blackened" soup Ive "created" was when I really had to do something with a case of sliced shrooms and made soup. Really bad idea. Tasted heavenly, if I do say so myself, but it was gray-black and looked like....well, use your imagination. Couldnta given it away. Nonetheless....what about blackening some fish normally but using it in a fish/seafood chowder thats been jazzed up with some good ole chiles? Of course you can use blackened fish in gumbo. Or mebbe you could do something with this recipe Ive used for Bouillabaisse. Ill give the original from _Cajun_ _Cuisine_ (1985, Beau Bayou Publishing Co.). "Fish heads, fish heads...eat em up, yum" 1. Pour oil inot a heavy, large pot, coating sides well, season fish with salt and cayenne pepper. 2. In the pot, layer fish, onions, tomatoes, garlic and bell pepper; continue to layer these ingredients until all the fish has been usd, finishing with a layer of onions and tomatoes. 3. Cover pot and put on a very low heat to cook for two hours. Do not stir. 4. Serve over cooked rice in soup bowls. Yields 12 servings. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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